2 tenderloin steaks --top loin center cut --1 1/4-inch thick --8 ounces weight 1 tablespoon olive oil nonstick pan finely sliced scallion --tablespoon or so 1/2 cup good red wine 1 tablespoon butter minced parsley or chopped chives salt and pepper Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak Busted for you by Gail Shermeyer <4paws@netrax.net>
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